Monday, October 18, 2010
Super Soft & Bouncy Wholemeal Bread (Sponge Method)
Super Soft, Spongy, Healthy .... these are the definition of this bread recipe!
Since I started making home-baked bread myself, I always like to use basic method. But this time I got a chance to try making bread with sponge method. For sponge method, you have to knead the sponge dough at the beginning and do another main dough separately then mix together to get the final dough. It might sound too complicated or too difficult but if you see the result of the bread you will understand why it worth to try.
The original recipe has been posted on Do What I Like's Blog Thank you to Florence for sharing such a great recipe and gave me the inspiration of making bread with sponge method especially when I saw her video clip of how soft and bouncy the bread is. I follow her sponge method accordingly nevertheless I also change some ingredients and shaping style from the original. Here is the recipe:
Super Soft & Bouncy Wholemeal Bread
Bread flour 150 g.
Instant dry yeast 1 tsp.
Water 100 g.
MIx all the ingredients till form a dough (Don't have to knead or mix till get smooth dough) then wrap it with cling film and let it proof for 2.5 hours
Organic wholemeal flour 70 g.
Cake flour 50 g.
Brown sugar 25 g.
Milk 50 g.
Water 30-50 g. (I used only 30 g.)
Salt 2 g.
Olive spread* 15 g.
*Olive spread is made with extra virgin olive oil
1. Add in the all main dough ingredients to the sponge dough except olive spread and knead till well-mixed then add in olive spread and knead till get smooth and elastic dough
2. Shape the dough into round shape then wrap with cling film and rest the dough for 15 mins
3. Punch the air out of the dough and divide into 2 equal portions. Shape each portion in round shape and put in greased loaf pan. Wrap with cling film and let it proof for 45 mins.
4. Once the dough is ready, brush the top with water and sprinkle some semolina flour. Bake at 200C for 30-35 mins.
The bread texture was amazing coz it's super soft & bouncy also it was in this texture even next 3 days. If you are looking for low calorie bread this recipe is a good choice.